Cheesy bacon-corn muffins

 
                         CHEESY BACON-CORN MUFFINS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       sl           Bacon -- Diced
      1/4   c            Onion -- Chopped
    1 1/4   c            Unbleached Flour -- Sifted
      1/4   c            Yellow Corn Meal
      1/2   c            Sugar
    3       ts           Baking Powder
    1       t            Salt
    2       lg           Eggs -- Beaten
    1       c            Milk
    3       ts           Butter Or Margarine -- Melted
      1/2   c            Cheddar Cheese -- Shredded
 
   Fry the bacon and onion in a 10-inch skillet, over
   medium heat, for 5 minutes or until the bacon is crisp
   and the onions are tender. Remove the bacon and onion
   and drain on paper towels.  Sift the flour, corn meal,
   sugar, baking powder and salt into a bowl, and set
   aside. In another bowl, combine the eggs, milk, and
   butter, blending well. Add the egg mixture, all at
   once, to the flour mixture, stirring just until
   moistened. Stir in the bacon-onion mixture, and
   cheese, blending well. Spoon the batter into greased
   3-inch muffin-pan cups, filling each 2/3 rds full.
   Bake in a preheated 400 Degree F. oven for 15 minutes
   or until a wooden pick inserted in the center of a
   muffin comes out clean. Cool, until cold to the touch,
   and wrap in foil, or serve immediately while still hot.
   
   TO REHEAT:
   
   Heat the foil-wrapped muffins in a preheated 350
   Degree F. oven for 10 to 12 minutes.
  
 
 
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